Head Chef (Japanese Cuisine)

Responsibilities:

• Supervises the day-to-day Culinary Operations at FIVE s world-class Venues and ensures FIVE-Star food Quality, Presentation, and Consistency.
• Conducts Meetings with the Culinary Teams to discuss the Chef s Directives, fostering a sensational behind-the-scenes Vibe at FIVE and Resolving Operational Matters.
• Establishes bespoke Culinary Standards for specialty kitchens and banqueting, ensuring exquisite Menus that Push the Boundaries.
• Plans and Curates Menus, crafting hand-crafted Recipes for food tasting sessions approved by the Executive Chef or Executive Sous Chef.
• Inspects Food Stores and Refrigerated areas meticulously four times daily, recommending storage methods to meet Health and Safety Regulations.
• Monitors spoilage to ensure an effective turnover of food items, promptly Reporting any Updates to the Executive Chef or Executive Sous Chef.
• Supervises the Daily Food Preparation to maintain top-notch Food Quality, appropriate Quantities, and remarkable Inventory Control.
• Manages the Hot Plate during service periods, embodying a FIVE-Styled Approach to Food Presentation and Quality aligned with FIVE s Industry-Leading Standards.
• Conducts Comprehensive Training on kitchen equipment, empowering Fellow FIVERs to perform at the highest level, ensuring their professional Growth and Well-being.
• Develops Internal Processes to guarantee Consistent Culinary Excellence, providing cutting-edge tools for Seamless Implementation within the kitchen.
• Stays abreast of market trends, Pioneering Insta-Worthy Dining Experiences, staying ahead of the industry with disruptive techniques and visionary culinary expertise.
• Collaborates with the Purchasing Department to ensure a lavishly curated Selection of Top-Quality Ingredients.
• Fosters a Positive and Inclusive work environment, addresses any Staff Concerns or Performance Matters effectively, and maintains the Integrity of our FIVE Tribe.
• Ensures exquisite Personal Hygiene practices among Fellow FIVERs.
• Oversees the Daily Logbook, swiftly addressing and reporting Complaints, ensuring Completion of Operational Directives.
• Maintains Meticulous Documentation, cultivating an award-winning Culture of Control through comprehensive Records and Checklists.
• Ensures Strict Adherence to Dubai municipality and HACCP Regulations, showcasing industry-leading Compliance and readiness for Hygiene Audits at any moment.